Cottage Cheese with Raw Goat Milk

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Dairy, Cheese & Eggs

Artisan Cheese

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Milk & Cream

Bring the milk to 86° and add the buttermilk. Stir well and let set, to ripen, for 1 hour. Add the rennet and stir briskly for 15 seconds. Cover the pot and let the milk set for 45 minutes, or until you get a clean break. Hold the milk at a temperature of 86° for the entire time.

Cut the curds into 1/2″ pieces with a stainless steel knife. This always seem to be the trickiest part of cheese making, but take your time, and don’t worry if all the curds are cut not exactly 1/2″. After you have cut the curds, do not stir them yet. Let them rest, undisturbed for 10 minutes.

Now you can stir the curds gently and cut any that you had missed. What you are doing here is making the size cottage cheese curd you like. Raise the temperature of the curds to 95° over the next 20 minutes, stirring occasionally so the curds do not stick together. Let the curds settle for 5 minutes, undisturbed.

Drain the the whey until it in level with the curds (about 1/2-3/4 of the whey). Add enough cold water to lower the temp to 85°. Stir as you add the water. Now, leave the curds in this cheese 85° water/whey for 10 minutes, stirring with your hand occasionally so that the curds don’t stick together.

Pour the curds into a colander and let drain. Carefully stir occasionally so it dose not stick together. After about 1/2 hour, you can carefully separate or break up the curds into a bowl and salt to taste. Cover and let sit in the fridge at least 2 days. The curds may be squeaky at first, but with the aging, they loose their squeak.

This is a dry cottage cheese, if you like it wet, you may add some cream to it.

Ingredients:

  • 2-3 gallons raw goat milk
  • 1 cup. Buttermilk
  • 1/2 tablespoon  liquid rennet,  dissolved in 1/4  cup water
  • 1-2 teaspoons  kosher salt

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Goat Milk Nutritional Breakdown

Grocery & Gourmet Food

Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

Cream Cheese

Milk & Cream

Nutrients Goat Milk Cow Milk, whole 3.25% Human Milk
Weight (edible portion) 244 g 244 g 246 g
Water 212.35 g 215.50 g 215.25 g
Calories 168 kcal 146 kcal 172 kcal
Protein 8.69 g 7.86 g 2.53 g
Total lipid (fat) 10.10 g 7.93 g 10.77 g
Fatty acids, total saturated 6.507 g 4.551 g 4.942 g
Fatty acids, monounsaturated 2.706 g 1.981 g 4.079 g
Fatty acids, polyunsaturated 0.364 g 0.476 g 1.223 g
Cholesterol 27 mg 24 mg 34 mg
Carbohydrates 10.89 g 11.03 g 16.95 g
Sugars 10.86 g 12.83 g 16.95 g
Calcium 327 mg 276 mg 79 mg
Iron 0.12 mg 0.07 mg 0.07 mg
Magnesium 34 mg 24 mg 7 mg
Phosphorus 271 mg 222 mg 34 mg
Potassium 498 mg 349 mg 125 mg
Sodium 122 mg 98 mg 42 mg
Zinc 0.73 mg 0.98 mg 0.42 mg
Copper 0.112 mg 0.027 mg 0.128 mg
Manganese 0.044 mg 0.007 mg 0.064 mg
Selenium 3.4 mcg 9.0 mcg 4.4 mcg
Vitamin C 3.2 mg 0.0 mg 12.3 mg
Thiamin 0.117 mg 0.107 mg 0.034 mg
Riboflavin 0.337 mg 0.447 mg 0.089 mg
Niacin 0.676 mg 0.261 mg 0.435 mg
Pantothenic Acid 0.756 mg 0.883 mg 0.549 mg
Vitamin B-6 0.112 mg 0.088 mg 0.027 mg
Vitamin B-12 0.17 mcg 1.07 mcg 0.12 mcg
Folate, total 2 mg 12 mcg 12 mg
Folic acid 0 mcg 0 mcg 0 mcg
Vitamin A, IU 483 IU 249 IU 522IU
Vitamin A, RAE 139 mcg RAE 68 mcg RAE 150 mcg RAE
Retinol 137 mcg 68 mcg 148 mcg
Vitamin E 0.17 mg 0.15 mg 0.20 mg
Vitamin D 29.28 IU 98.652 IU 9.84 IU
Vitamin K 0.7 mcg 0.5 mcg 0.7 mcg

*This breakdown is in per cup  (8 oz.) of milk.

Reference: USDA National Nutrient Database For Standard Reference.

Nutritional breakdown of  Goat Milk and it’s comparison to Cow Milk and Human Milk. Infant Formula is not included because there are too  many brand available in the market and they varies.

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Pumpkin Flan Using Goat Milk

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Dairy, Cheese & Eggs

Artisan Cheese

Cottage Cheese

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Milk & Cream

Flan is a delicious dessert that is easy to cook. You may want to read the instructions again before you start the process in order to have a better understanding of the hot-water-bath method, if you are new to it.

  • 5 eggs
  • 1/3 cup sugar
  • 1 1/2 cups whole goat milk
  • 1 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1/3 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree

First, make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan (broiler pan). Hold down the cake pan so it won’t float, and add enough hot water to the larger pan to come three-quarters of the way up the outside of the cake pan. Then remove the cake pan and put the larger pan of water in a preheating 350°F oven while you mix the flan.

Melt the 1/3 cup sugar directly in the cake pan the flan will be baked in. To melt evenly, hold the pan securely ( use tongs if you have one) over or just resting on a burner. Shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, the sugar will caramelize and begin to brown quickly. As soon as it turns golden brown, tilt the pan so that the entire surface is covered. Remove from heat. The caramel will harden and crack, but do not worry.

Beat together the eggs and the 1 3/4 cups sugar. Add the salt, water, cinnamon, vanilla, pumpkin puree and  goat milk. Set the caramel-lined pan in the middle of the hot water pan in the oven. Carefully pour the egg mixture into the cake pan. Bake for 30 minutes or until the custard has set. Test by gently pushing custard in center with back of the spoon. When baked, a crevice about 3/8 inch deep will form.

Carefully remove the baking pan from the oven and remove the flan dish from the hot water bath and allow to cool. While the flan is still warm, run a knife around the edge to loosen it. To remove flan, place a large, deep plate face down on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup. The flan will slowly slip free and the caramel sauce flow out.

Pumpkin Flan can be served warm or chilled. The flan can be prepared 2 days in advance and kept covered and refrigerated. The recipe makes about 8 servings.

Buttermilk Dairy Milk Eggnog Flavored Milk Heavy Cream Light Cream Whipping Cream

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